Name: Chicken and Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup quinoa, uncooked ((185g)); 2 cups chicken broth or water ((for cooking quinoa)); 2 cups cooked chicken, shredded or diced ((rotisserie chicken works great)); 1 cup cherry tomatoes, halved; 1 unit cucumber, diced; 1/2 unit red onion, finely diced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped ((optional, but highly recommended)); 1/4 cup crumbled feta cheese ((optional)); 1/4 cup toasted slivered almonds or chopped walnuts ((for crunch, optional)); 1/4 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and freshly ground black pepper to taste

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Are you searching for a healthy, easy, and delicious meal that won’t compromise on flavor? Look no further! This Chicken and Quinoa Salad recipe is a game-changer. Packed with protein, fiber, and vibrant vegetables, it’s perfect for a light lunch, satisfying dinner, or meal prep for the week. Say goodbye to boring salads and hello to a burst of fresh ingredients!

Why This Chicken and Quinoa Salad is a Must-Try:

Nutrient-Dense: Quinoa is a complete protein, and chicken adds even more lean protein, making this salad incredibly filling and satisfying.
Highly Customizable: Easily adapt this recipe with your favorite vegetables, herbs, and dressings.
Quick & Easy: Perfect for busy weeknights, this salad comes together in under 30 minutes (if you have cooked chicken and quinoa on hand).
Meal Prep Friendly: Prepare a big batch and enjoy healthy lunches throughout the week.
Gluten-Free: Naturally gluten-free, making it suitable for those with dietary restrictions.

Ingredients You’ll Need:

For the Salad:

1 cup (185g) quinoa, uncooked
2 cups (470ml) chicken broth or water (for cooking quinoa)
2 cups cooked chicken, shredded or diced (rotisserie chicken works great for convenience!)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely diced
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional, but highly recommended!)
1/4 cup crumbled feta cheese (optional)
1/4 cup toasted slivered almonds or chopped walnuts (for crunch, optional)

For the Lemon-Herb Vinaigrette:

1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

Instructions:

1. Cook the Quinoa:

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove saponins, which can cause a bitter taste.
In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.

2. Prepare the Vinaigrette:

While the quinoa cools, whisk together all the vinaigrette ingredients in a small bowl until well combined. Taste and adjust seasoning as needed.

3. Assemble the Salad:

In a large bowl, combine the cooled quinoa, cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint (if using).
Pour the prepared vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated.
If using, fold in the crumbled feta cheese and toasted nuts.

4. Serve and Enjoy!

Serve immediately, or chill for at least 30 minutes to allow the flavors to meld.
This salad is delicious on its own or as a side dish.

Tips for the Best Chicken and Quinoa Salad:

Make Ahead: Cook the quinoa and chicken in advance to cut down on prep time.
Add More Veggies: Feel free to add bell peppers, corn, chickpeas, or avocado for extra nutrition and flavor.
Switch Up the Protein: Grilled salmon, shrimp, or even chickpeas (for a vegetarian option) would work wonderfully.
Experiment with Dressings: A balsamic vinaigrette, a creamy yogurt dressing, or even a simple pesto can be great alternatives.
For Extra Flavor: Roast your chicken with some herbs and spices before shredding.

Storage:

Store leftover Chicken and Quinoa Salad in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to get even better over time!

Frequently Asked Questions (FAQs):

Q: Can I use leftover roasted vegetables in this salad? A: Absolutely! Roasted vegetables like zucchini, bell peppers, or broccoli would be a fantastic addition.

Q: How can I make this salad vegetarian or vegan? A: Omit the chicken and feta. You can add chickpeas, black beans, or grilled tofu for a protein boost. Ensure your broth is vegetable broth if making it vegan.

Q: Is quinoa really better than rice? A: Quinoa is a complete protein, meaning it contains all nine essential amino acids, which is rare for a plant-based food. It’s also higher in fiber and various minerals compared to white rice.

Q: Can I prepare the dressing in advance? A: Yes, you can prepare the lemon-herb vinaigrette up to 3 days in advance and store it in an airtight container in the refrigerator. Shake well before using.

This Chicken and Quinoa Salad recipe is proof that healthy eating can be incredibly delicious and satisfying. Give it a try tonight and discover your new favorite meal!